Cap off a summer meal with this simple, delicious dessert!
Strawberry-Rhubarb Sundaes
- Prep Time 20 min
- Total 0 min
- Servings 6
- Ingredients 6
Ingredients
- 2 cups sliced fresh or frozen rhubarb
- 1/2 cup sugar
- 1/4 cup water
- 1 (10-oz.) pkg. frozen strawberries in syrup
- 6 individual sponge cake cups
- 1 1/2 pints (3 cups) vanilla ice cream
Instructions
-
Step1In medium saucepan, combine rhubarb, sugar and water; mix well. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
-
Step2Add strawberries; cook and stir 1 to 2 minutes or until berries are thawed. Serve sauce warm or cool.
-
Step3To serve, place sponge cake cups on individual large dessert plates. Place 1/2 cup ice cream in each cake cup. Spoon about 1/3 cup strawberry-rhubarb sauce over each.
Nutrition
350
Calories
9g
Total Fat
5g
Protein
62g
Total Carbohydrate
51g
Sugars
Nutrition Facts
Serving Size: 1/6 of Recipe
- Calories
- 350
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 75mg
- 25%
- Sodium
- 70mg
- 3%
- Total Carbohydrate
- 62g
- 21%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 51g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 20%
- 20%
- Calcium
- 18%
- 18%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 2 1/2 Other Carbohydrate; 1 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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